Thursday, November 26, 2009

These kinds of salads rule my lunch box these days. They are a snap to put together in the mornings and the flavors are well blended by lunch time. The original recipe, from Vegetarian Times, was for Tacos stuffed with this salad, but I just omit the tacos.

Here's how I put it together:

1 can of chickpeas - drained, rinsed and microwaved for 2 mins

1 cup of salsa per your choice

1 avocado - sliced

1 tsp lemon juice

Salt & pepper to taste

Other seasonings as desired like Mrs. Dash, hot sauce etc.

Toss all these together. Carry the lettuce separately. Just before eating, toss the lettuce with the salad.

This recipe is from a recent issue of Vegetarian Times. I have recently started subscribing to this magazine, so hopefully will be posting more of their wonderful recipes.

Here's how I made them:

1 15 oz. can chickpeas - rinsed & drained

1/2 cup gram flour (besan)

2 tsp cumin pwd

1 tsp chilli pwd

1/2 tsp salt or to taste

1/2 cup onions

1/4 cup chopped cilantro

2 tbsp lemon juice

1 tbsp olive oil

2 cloves garlic - minced

Microwave the chickpeas for a couple of minutes to slightly soften them. Add all of the other ingredients along with upto 1/2 cup hot water to the chickpeas. (In response to Sra's comment, I am adding here that at this stage the chickpeas, due to being microwaved and also due to addition of the hot water, do get ever so slightly mashed, but do retain their shape). Combine well. Shape into croquettes/tikkis. Shallow fry on a non-stick griddle with a drop or two of oil until golden brown on both sides.

I served these with a Greek Salad topping as in the magazine. To make the topping, combine chopped cucumbers, cherry tomatoes, green onions, lemon juice, feta cheese, salt & pepper.

This is a popular Maharashtrian "fasting" dish. We had it for breakast this morning. Here's how I make Sabudanyachi khichadi:

2 cups sabudana - wash it well in 2 - 3 changes of water, then put the washed sabudana in a broad vessel and add enough water to just cover it. Leave this for about 4 hrs or overnight. Just before proceeding to make the khichadi, first separate out the sabudana by running your fingers thru it.

1 potato - boiled, peeled and cubed

1 tbsp ghee (or oil if you are not "fasting")

1 tsp cumin seeds

1 green chilli chopped

2 tsp salt or to taste

2 tsp sugar

2 tbsp lightly crushed roasted peanuts

1/2 tsp red chilli pwd (optional - some people avoid this while "fasting")

2 tsp Lemon juice

Heat the ghee in a non stick kadai. Drop the cumin seeds, then the chopped green chilli. Saute 2 mins, add the potatoes, saute another 4 - 5 mins. In the meanwhile, mix the salt, sugar, red chilli pwd and crushed peanuts with the sabudana. Add this to the kadai. Cover and cook on low or medium low heat, stirring occasionally, for about 10 mins. The sabudana should become a bit transparent by then. Add the lemon juice. Mix well and turn off the heat. Serve hot/warm.

Wipe the okra with a wet cloth, cut the tops and tails off and half slit open each okra.

To make the stuffing - heat 2 tsp oil on medium low and lightly fry the gram flour until aromatic. Add all the other ingredients listed above from the dry shredded coconut to the goda masala. Saute on low heat for 2 mins. Take off heat. Add a few tsp of water to bind the stuffing.

Bharli bhendi masala stuffing

When the masala stuffing has cooled slightly, fill about 1/4 tsp in each okra. Cook the okra in about 2 tsp oil in a non-stick wok, with cover, on medium low heat for about 15 mins till they soften. Serve hot with rotis.

Wash the eggplant, smear some oil all around it, make 4 slits around the length of it and bake @ 400F for about 1 hr, turning every 15 mins. It should be nicely softened and oozing with some juice by then. I use a foil around the eggplant while baking, its easier for clean-up plus hold the juice in.

After it cools down, peel off the skin (it should easily peel away). Chop the eggplant flesh finely. I use my mini-chopper for this.

Heat 2 tsp oil and fry the cumin seeds for 1 - 2 mins. Then add the chopped onions, fry for 7 mins. Add the ginger and garlic pastes. Fry 1 - 2 mins. Add the tomatoes and fry for 7 - 8 mins till softened. Then add the chopped eggplant, salt and all the masalas. Mix well, cover and cook on medium low for 5 more mins. Add the frozen peas and 1 to 2 tbsp yogurt. Yogurt gives a good creaminess. Mix well, cover and keep cooking another 5 mins. Take off heat. Garnish with chopped cilantro and serve hot with rotis.

Last weekend, we had this with Paushtik Rotis from Tarla Dalal's magazine.

Mix all of the above into a soft pliable dough. I did not need to add any additional water. Roll into rotis and roast on hot tawa. If desired, drizzle some oil around them while roasting. This made about 5 - 6 rotis for us.

Thursday, November 12, 2009

This post is for my cousin in Mumbai - Shanta Akka. She wanted a simple vegetable pulav recipe. I learnt this version from a vacation class I took at Catering College (Cadell Rd. - Mumbai) while in college. The funny thing was the class was called a "Housewives Course" but 80% of us were college kids who had never stepped into the kitchen to cook! It was such a fun hands-on experience. Every week we cooked 3 dishes - an appetizer, entree and dessert. And got to take them home to enjoy with our family. We even had a test at the end to judge not only our newly acquired cooking skills, but also our presentation (we had to design a menu card) and cleanliness etc. And imagine my utter surprise when I got the second highest marks in that test - I still think it was rigged.

Anyway, coming to the recipe, here's how I make it:

1 cup Basmati rice - wash and drain

2 cups water

3 tsp canola oil

1 cup chopped veggies - yesterday I used 1/2 onion, 1 small red potato (with skin), handful of green beans and 1/2 carrot (peeled) - I usually cut them all into long slivers

Heat 2 tsp oil. Add the chopped veggies and fry for 5 mins. Drain. In the same pot, add the remaining 1 tsp oil. Drop the whole spices and the chilli pepper. Fry 2 - 3 mins. Add the rice and fry another 2 - 3 mins. Add the water and bring to a rapid boil. Add the salt and sugar. Cover and cook on low for 5 mins. Then add the fried veggies. Cover again and cook another 10 mins. Squeeze in the lemon juice. Gently mix with a fork and take off heat. Heat the ghee in a small vessel and fry the cashews till golden. Pour over the pulav.

Sunday, November 8, 2009

One of our friends recently gave us a bag of baby potatoes before leaving for their India visit. Seeing those cute tiny potatoes, I just had to make Dum Aloo.

Here's how I made it:

1 lb baby potaotes - There were about 30 in our Trader Joes 1 lb bag

Oil for frying

For the gravy -

1 onion - chopped

3 tomatoes - chopped

1 tsp ginger - garlic paste

handful of cashewnuts

1/2 cup yogurt

1 tsp fennel seeds - powdered

1 tsp soonth (Ginger powder)

1 tsp cumin pwd

1 tsp coriander pwd

1 tsp red chilli pwd

1 tsp salt or to taste

1/2 tsp garam masala

1/2 tsp kitchen king masala

Cilantro to garnish

1. Pressure cook the potatoes with 2 cups water for 1 whistle. Immediately take off heat and cool under running tap water.

2. Peel the potatoes. Prick each with a thin toothpick in several spots. Deep fry the potatoes till golden. Season with a little salt & pepper.

3. For the gravy - Heat 2 tbsp oil. Fry the onions till soft. Add the ginger - garlic paste and fry 2 mins. Add the chopped tomatoes. Fry for 7 - 8 mins. Take off heat. Cool slightly and grind with the cashewnuts. Put it back in the pressure pan or kadhai. Heat gently. Add all the dry spice powders. Beat the yogurt to smooth and add that. Add salt to taste and the fried potatoes. Add water to get desired consistency. Boil on gentle heat for 10 - 15 mins. Garnish with chopped cilantro.

As I mentioned in my earlier post, the pumpkin my daughter picked from Remlinger Farms was lying on my kitchen counter for almost 2 weeks. So over the weekend, I decided to finally use it. I used about half of it in this Rajasthani Pumpkin and Potato subji from Tarla Dalal's magazine. Here's how I made it:

I usually add the following veggies (about a handful of each) to this batter - Chopped onions, tomatoes, green onions, beets, shredded carrots. Sometimes I throw in one green chilli (deseeded & deribbed for less heat), at other times I add a pinch of red chilli pwd. But I usually keep the omelette mild and pair it with a spicy chutney.

Spread 2 ladleful of this batter on a hot non-stick skillet in a circular motion. Drizzle a few drops of oil around it. Cook on medium heat for 3 to 5 mins. Flip over and cook the other side for 2 -3 mins. Serve hot with chutney of your choice.

The few changes I made to suit our taste/ingredients on hand were - I used all purpose flour instead of whole wheat flour, allspice mix instead of the spices, a handful of walnuts and omitted the chocolate chips. This was my first attempt at making pumpkin bread. It was only recently that I first even tasted this bread. My Jazzercise instructor got some homemade pumpkin bread to class and it was love at first bite for me. I was so glad I tried the eggless version at home. We all loved it so much, I will be making it again soon, especially since I still have about 2 cups of pumpkin puree from the pumpkin my daughter got from Remlinger Farms (Carnation, WA) on her school picnic. Oh, btw, I followed the Chef In You's technique to get pumpkin puree.

And ofcourse, our weekend breakfast is never complete without the special elaichi - ginger flavoured chai.

About Me

Ever since I started cooking, the kitchen is the one place where I feel totally in command...hence the blog name.
I'd like this blog to be a one-stop shop for all my favorite recipes...and hopefully you will like some of them too. Thanks for stopping by.